Roasted Pork Tenderloin With Fennel And Garlic Recipes

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ROAST LOIN OF PORK WITH FENNEL



Roast Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
  • Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

LOIN OF PORK WITH FENNEL AND GARLIC



Loin of Pork with Fennel and Garlic image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 (5-pound) loin of pork, bone in,"frenched" and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC



Roasted Pork Tenderloin with Fennel and Garlic image

Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 6

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
3 tablespoons olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
  • Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
  • Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g

ROASTED PORK TENDERLOIN WITH FENNEL AND CRANBERRIES



Roasted Pork Tenderloin with Fennel and Cranberries image

Fennel, rosemary and a touch of heat from cayenne pepper add wonderful flavor to pork tenderloin. Any leftovers are delicious grilled into paninis with brie. -Judy Armstrong, Prairieville, Lousiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 teaspoon kosher salt
1 teaspoon fennel seeds, crushed
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
2 medium fennel bulbs, halved and thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 cup dried cranberries
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Fennel fronds, optional

Steps:

  • Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.

Nutrition Facts : Calories 273 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 374mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

ROASTED PORK, FENNEL, AND ONIONS



Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  • Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  • Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  • Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  • Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES



Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges image

Provided by Ian Knauer

Categories     Roast     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fennel     Winter     Healthy     Candy Thermometer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
  • Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
  • Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
  • Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

PORK LOIN ROAST WITH FENNEL-GARLIC RUB



Pork Loin Roast with Fennel-Garlic Rub image

Provided by Shelley Wiseman

Categories     Garlic     Pork     Roast     Easter     Dinner     Meat     White Wine     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons chopped garlic (4 to 5 cloves)
1 tablespoon kosher salt
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 6 pound bone-in pork loin roast
1 cup dry white wine
1 cup water
2 tablespoons cold unsalted butter, cut into pieces
Special Equipment
a coffee/spice grinder; an instant read thermometer

Steps:

  • Prepare the rub:
  • Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
  • Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
  • Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
  • Roast the pork loin:
  • Preheat oven to 350°F.
  • Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
  • Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
  • Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
  • Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
  • Transfer the bones to a large serving platter and arrange meat on the bone.
  • Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
  • Serve sauce alongside meat.

ROASTED PORK TENDERLOIN WITH GARLIC



Roasted Pork Tenderloin With Garlic image

This pork loin is very easy to make and comes out delicious and juicy every time. It's a real crowd-pleaser, especially served with mashed potatoes.

Provided by LadyBell

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

3 lbs pork loin
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small chopped onion
1/4 cup olive oil

Steps:

  • Heat oven to 350°F.
  • Melt butter in roasting pan and sauté onion.
  • Combine remaining ingredients in a small bowl.
  • Rub over loin.
  • Place loin on onions in roasting pan.
  • Roast until center reaches 160°F.
  • Serve.

PORK LOIN WITH FENNEL AND GARLIC



Pork Loin With Fennel and Garlic image

Make and share this Pork Loin With Fennel and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

2 teaspoons fennel seeds
2 garlic cloves, crushed through a press
1/2 teaspoon salt (preferably coarse or kosher salt)
1/4 teaspoon fresh ground black pepper
1 (1 1/4 lb) boneless pork loin roast, very well trimmed and tied

Steps:

  • Preheat oven to 400°; place the fennel seeds on a cutting board and break them by cutting once or twice with a large heavy knife (if you have a mortar and pestle, give them a couple grinds to lightly crush and release their aroma).
  • Combine the fennel, garlic, salt, and pepper; stir to combine.
  • Rub the fennel seed mixture over the entire surface of pork roast.
  • Place the roast in a 13x9 inch baking dish; roast for 30 minutes.
  • Remove pan from oven; using large tongs or two spatulas, carefully turn the roast over.
  • Return to the oven; continue roasting about 30 minutes until well browned.
  • Remove roast from oven; let stand about 10 minutes.
  • Carefully remove string and cut meat into thin (1/8 inch) slices; arrange the overlapping slices on a platter; spoon any pan juices over the meat and serve.

Nutrition Facts : Calories 241.3, Fat 12, SaturatedFat 2.3, Cholesterol 90.7, Sodium 358.5, Carbohydrate 1.1, Fiber 0.5, Protein 30.5

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ROAST LOIN OF PORK, FENNEL, GARLIC: RORY O'CONNELL - RTE.IE
2016-06-21 Grind the fennel seeds to a coarse powder with a pestle and mortar. Add the garlic and chilli and a pinch of sea salt and continue to grind to a …
From rte.ie
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21 BONELESS PORK LOIN ROAST RECIPE - SELECTED RECIPES
Preheat the oven to 375°F. …. Set the rack over the roasting pan, stick a meat thermometer probe in the thickest part of the roast, and place it in the oven. Cook the pork for 45 to 60 minutes, or until the internal temperature hits between 145 to 160°F.
From selectedrecipe.com
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ROAST PORK TENDERLOIN WITH FENNEL - WHITE COAT PINK APRON
2017-06-05 Instructions. Preheat the oven to 450F. Place the fennel, onion, and pear on a baking sheet. Drizzle with the vinegar and olive oil, and sprinkle with salt. Use your hands to toss, and then spread everything out evenly on the baking sheet. Bake for 15-20 minutes.
From whitecoatpinkapron.com
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Top Asked Questions

How to cook pork loin roast with fennel and garlic?
Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees. Step 3 Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
How to cook pork tenderloin in the oven?
Step 1 Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Advertisement Step 2 Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet.
How do you cook pork chops with fennel and garlic?
Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven.
How do you cook with fennel and garlic?
Cut fennel bulbs lengthwise into 1/2-inch wedges. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes.

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